I just found this site today via a friend. I've added it to my reader and am looking forward to reading your past posts.

This recipe looks gorgeous. I've entered a chili cook-off to be judged this Sunday and I love the idea of fresh thyme in the mix. I was also vacillating between using tomato paste or not. Since you did, I shall too. I hope you don't mind me 'stealing' a few of your tricks!

Debby - I'm so pleased you are going to make this. Seriously use the tomato puree but be sure to cook it a little as the recipe says - before you add the tinned tomatoes. This cooks out the bitterness in it. Also the balsamic does make the dish sweeter.All the best for Sunday, let me know how you get on!PS: Not sure which country you are in but I think in the US tomato puree is known as tomato 'paste'?

Hi and welcome I'm Jan. I love cooking and of course eating. It has to be said I do like a nice kitchen gadget or fifty. I'm concerned I might be a bit of a gadget hoarder and also a food shopaholic. Click on my photo to read more!